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French Pepper Steak (Steak Au Poivre)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)306.9831
Energy (kCal)2714.6768
Carbohydrates (g)18.4909
Total fats (g)160.5001
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Press pepper into both sides of steaks. Heat butter and oil in a large skillet over high heat; add steak and sear on both sides. Reduce heat to medium high and cook an additional 6 to 7 minutes on each side, more for well done. | 2. Remove steak to serving platter and keep warm. Season lightly with salt to taste. | 3. Add brandy to pan with drippings and heat until bubbly; add a small amount of cream. Pour sauce over steaks; garnish with parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black pepper 4 teaspoons ground 23.092 5.8834 0.9559 0.2999
    rib eye steak 3 lb cut 2094.4048 0.0 297.1607 100.7762
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    salt - - - -
    brandy 1/2 cup - - - -
    heavy cream 1/4 cup 102.0 0.8220000000000001 0.852 10.824000000000002
    parsley - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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